Sparkling Wine (Bubbly!)

Question 1

What labeling term commonly seen on sparkling wines indicates that the wine is dry with very little residual sugar?

Answer 1

Brut

Brut designation allows for 0-15 grams of residual sugar per liter.

Question 2

What labeling term indicates that the sparkling wine is very dry with lower levels of residual sugar than Brut?

Answer 2

Extra Brut

Extra Brut designation allows for 0-6 grams of residual sugar per liter.

Question 3

What labeling term indicates that the sparkling wine has the lowest levels of residual sugar?

Answer 3

• Brut Nature
• Zéro Dosage
• Pas Dosé

Brut Nature or Zéro Dosage tells you that no sugar was added at the time of final bottling, preserving the wine as dry as it was after secondary fermentation (0-3 grams of residual sugar per liter).

Question 4

What labeling term commonly seen on Prosecco indicates that the wine has a kiss of sugar at 12-17 grams per liter?

Answer 4

• Extra Dry
• Extra Sec

Question 5

What labeling term indicates that the wine has obvious, discernible residual sugar?

Answer 5

• Sec (French wines)
• Secco (Italian wines)

This designation allows for 17-32 grams of residual sugar per liter.

Question 6

What labeling term indicates that the wine is definitely on the sweeter side and best paired with dessert?

Answer 6

• Demi-Sec (French wines)
• Medium Dry
• Abboccato (Italian wines)

This designation allows for 32-50 grams of residual sugar per liter.

Question 7

What labeling term indicates that the wine is sweet with more than 50 grams of sugar per liter?

Answer 7

• Doux
• Dulce
• Sweet
• Diabetes (just kidding)

Question 8

What exactly are the bubbles in sparkling wine made of?

Answer 8

Dissolved carbon dioxide gas

(CO₂)

Question 9

In which 2 ways do the bubbles get into a sparkling wine?

Answer 9

• Force carbonation: used for low quality, inexpensive sparkling wines; and
• As a by-product of fermentation (in a tank or bottle): used for quality wines like Prosecco or Champagne

Question 10

What 2 methods of secondary fermentation are used to craft quality sparkling wines?

Answer 10

1. Tank Fermentation, e.g. Prosecco
2. Bottle Fermentation, e.g. Cava and Champagne

Prosecco is made in Italy; Cava in Spain; and Champagne in France.

Question 11

What is meant by the term “base wine” in winemaking?

Answer 11

A still wine that is a result of primary fermentation.

This is the wine that is then carbonated to make bubbly wine. This happens either through forced carbonation or, in the case of the quality bubbly we love, like Champagne, through secondary fermentation.

Base wines are usually dry, low in alcohol (10-11%), and high in acid.

Question 12

Base wines can typically be blended in which 3 ways?

Answer 12

They can be blended by:

1. Grape varieties, e.g. Chardonnay and Pinot Noir

2. Vintages: when wines are blended across vintages, the result is a Non-Vintage (NV) wine

3. Villages/terroirs, e.g. Base wines from different vineyards / villages with different soil types

The point of blending the base wine is to establish the exact flavor and aromatic profile desired by the winemaker.

Being able to layer in different wines from different grapes, vintages, and terroirs allows winemakers to craft precisely the wine they envision; or that is demanded of their geographical indication (GI).

Question 13

How is secondary fermentation initiated?

Answer 13

By adding a sugar and yeast solution to the base wine.

Question 14

What are the 2 major by-products of secondary fermentation?

Answer 14

1. CO₂
2. Alcohol

As we discovered in the deck on ‘How Wine is Made (Cellar)’, yeast cells are fungi that consume sugar and produce alcohol and carbon dioxide gas as by-products.

I guess that makes the bubbles in traditional method sparkling wine trapped yeast toots.

Question 15

How is the CO₂ gas created during secondary fermentation captured so that it stays in the wine?

Answer 15

The fermentation occurs in a closed, sealed vessel—be it a tank or bottle—trapping the gas.

Question 16

What is another term used for “bottle fermentation”?

Answer 16

Traditional Method (or Méthode traditionelle)

Examples:
* Cava (Spain)
* Champagne (France)
* Cap Classique (South Africa)

Question 17

What is the main flavor objective for Traditional Method sparkling wines?

Answer 17

The development of autolytic flavors, such as bread, toast, and biscuit.

Traditional method sparkling wines take on these bread-like flavors from their aging on the lees.

For you chemistry nerds out there, what’s happening under the microscope is that the dead yeast cells are broken down by enzymes in the wine (a process called autolysis), which produces amino acids, proteins, and carbohydrates as by-products.

It’s these ingredients that impart that characteristic richness and creaminess, as well as aromas of brioche, toast, or bread, to Traditional Method sparkling wines like Champagne.

Question 18

In Traditional Method winemaking, what step happens after the sugar and yeast solution is added to the base wine?

Answer 18

The base wine, sugar, and yeast mixture is bottled, sealed with a crown cap, and left to age for several months for autolytic compounds to develop.

Secondary fermentation happens inside that bottle and the CO₂ is captured and dissolved in the wine; the CO₂ will only be released when the cap is removed.

Question 19

What 4 things are created in the bottle after bottle fermentation is complete?

Answer 19

1. Bubbles/CO2
2. Alcohol
3. Flavor compounds
4. Sediment

Question 20

What 3 grape varieties make up the base wine of Champagne?

Answer 20

1. Chardonnay
2. Pinot Noir
3. Pinot Meunier

Question 21

What makes the Champagne region ideal for making low alcohol, high acid base wines?

Answer 21

• Champagne’s cool climate causes the grapes to struggle to ripen.
• When the grapes are harvested, they’re higher in acidity and lower in sugars.
• Since yeast needs sugar to produce alcohol, the resultant wine is lower in alcohol.

Question 22

Why are the majority of Champagnes a blend of base wines across many vintages?

Answer 22

Blending across vintages allows winemakers to produce wines of a consistent structure and profile, year in and year out.

The seasonal weather of a region plays a huge role in grape ripening and, therefore, the profiles of the resultant base wines. In order to balance out these annual fluctuations in flavors, aromas, and structure, winemakers will blend together base wines from several vintages until they arrive at a base wine that meets the expected standards of Champagne as an AOC.

Question 23

What term is used for a Champagne or sparkling wine when its base wine is a blend of different vintages?

Answer 23

Non-vintage (NV)

Question 24

What is a Vintage Champagne?

Answer 24

Champagne that is made only from the grapes that were harvested during the year that’s stated on the bottle.

If it says ‘2014’ on the bottle, it means the grapes that went into making that wine were harvested in 2014.

Question 25

What’s special about Vintage Champagnes? (And why are they more expensive?)

The same applies to other Traditional Method wines made in Spain, Australia, South Africa, and America, etc.

Answer 25

They are only made in years during which conditions were optimal.

When conditions are optimal, the wines are exceptional!

These exceptional wines are then pampered in the cellar with extended periods of lees aging, making them complex and age-worthy.

And worth the extra dollars it takes to buy them!

Question 26

Describe the typical profile of a non-vintage Champagne.

Try list 6 points

Answer 26

1. Dry
2. High acid
3. Under-ripe/just-ripe citrus
4. Fresh apple/crunchy pear notes
5. Light autolytic aromas + flavors
6. Not particularly age-worthy/better drunk young

Question 27

Describe the typical profile of a Vintage Champagne.

Try list 7 points

Answer 27

1. Dry
2. High acid
3. Mature citrus
4. Bruised apple/pear notes
5. Medium to pronounced autolytic aromas + flavors
6. Notes of honey, caramel, or mushrooms
7. Extremely age-worthy (benefits from extended bottle aging)

Got more questions on Champagne? Check out our video: ‘Champagne facts you should know’

Question 28

What is the minimum requirement of lees aging for non-vintage Traditional Method sparkling wines?

Answer 28

12 months

Question 29

In Catalunya (Spain), which has a warm climate, how do the grapes destined for sparkling wine retain their acidity?

Answer 29

Grapes are harvested early.

In Spain, sparkling wine is called Cava, which is made the same way that Champagne is produced—Traditional Method—but with different grapes.

Question 30

Generally, which has more pronounced autolytic aromas and flavors: NV Champagne or NV Cava?

Answer 30

NV Champagne

Cava generally spends less time on its lees than Champagne, which translates to less pronounced autolytic aromas in the final wine.

Question 31

Where in Spain is the majority of Cava made?

Answer 31

northeastern Spain

Most regions in Spain are allowed to produce Cava, but the majority is made in Catalunya, northeastern Spain.

Most Cava is also made by big brand producers, such as Freixenet. But if you’re looking for something special, go for Cava made by small producers, like Raventós, Avinyó, and Recaredo, who work hard at crafting delicious, quality wines that punch well above their weight!

Question 32

What are the 3 dominant grape varieties in Spanish Cava?

Answer 32

1. Parellada
2. Macabeo
3. Xarel-lo

Question 33

Besides Spain and France, name some other countries and regions that make Traditional Method sparkling wine.

Answer 33

• South Africa
• Australia
• New Zealand
• California
• Oregon

Question 34

What does the South African term Méthode Cap Classique indicate?

Answer 34

That the sparkling wine was made using Traditional Method.

Méthode Cap Classique wines, or MCC’s as they’re known locally, are widely produced throughout South Africa. The most notable producers for MCC are found in Constantia, Franschhoek, and the cooler parts of Stellenbosch.

If you ever come across a Méthode Cap Classique from any of these regions, go ahead and try it! Chances are, it’ll be a whole lot more affordable than a NV Chamapagne (and possibly a better experience than some of the mass produced labels, too).

Question 35

Besides Pinot Noir and Chardonnay, what other grape is sometimes used to craft Méthode Cap Classique?

Answer 35

Chenin Blanc

Though South African winemakers typically stick to using the traditional grapes of Chardonnay and Pinot Noir.

Non-MCC sparkling wine, on the other hand, is a different story! Sparkling Shiraz, Chenin Blanc, and Sauvignon Blanc are quite popular as inexpensive, oftentimes off-dry to sweet bubbly wines.

Question 36

Most regions outside of Champagne receive more sunlight and are warmer in general than Champagne. What fruit profile would you expect these regions to express in their wines?

Answer 36

Riper and more ample fruit aromas and flavors.

Note that in these warmer regions the grapes are grown in the coolest spots possible to help retain acidity and freshness.

Question 37

Which sparkling winemaking method is best for aromatic grape varieties?

Answer 37

Tank Method

The tank method avoids the development of autolytic aromas and flavors, which would otherwise overpower the grapes’ natural aromas.

Question 38

Which winemaking technique is more cost effective: Traditional Method or the Tank Method?

Answer 38

Tank Method

The Tank Method is more cost effective because the wine undergoes secondary fermentation in large tanks instead of individual bottles, and filtration and disgorgement are done in mechanized, big batches.

Question 39

What is the Asti Method?

Answer 39

A variation of the Tank Method.

It starts with grape juice (not a dry base wine) and produces sweet, low-alcohol sparkling wines.

Question 40

What Italian region does Asti DOCG come from?

Answer 40

Piedmont in northwest Italy.

Question 41

What grape goes into Asti DOCG?

Answer 41

100% Moscato

Question 42

Asti DOCG wines are fully sparkling or gently sparkling?

Answer 42

Fully sparkling

In Italian, frizzante denotes fizzy or gently sparkling and spumante, fully sparkling.

These terms are often specified by the label so now you are two wine terms richer the next time you’re shopping for wine!

Question 43

Describe, step-by-step, the Tank Method of making sparkling wine.

Answer 43

• Starts with dry, low alcohol, high acid base wine.
• Dry base wine goes through secondary fermentation in sealed tank, where bubbles are created and captured.
• Once secondary fermentation complete, wine is filtered off its lees and bottled under pressure.
• Final sparkling wine is ~11-12% abv and dry

Question 44

Describe the traditional Asti Method of making off-dry / sweet sparkling wine.

Answer 44

• Starts with grape juice and yeast put into tank to initiate fermentation, and bubbles allowed to escape.
• Part-way through, the fermentation tank is sealed to capture the CO₂ being created.
• Yeasts are then (traditionally) filtered out before fermentation complete, leaving residual sugar in the wine.
• Final sparkling wine is ~8% abv and off-dry/sweet

Plot twist! Traditionally, Asti DOCG regulations only permitted the crafting of off-dry / sweet wines but this has now changed!

Recent modifications now make the final alcohol level open-ended above a 6% lower limit, thus enabling drier styles of Asti, from Pas Dosé (Brut Nature) to Dolce (sweet).

Official production methods also allow for Asti Metodo Classico, which must spend a minimum of nine months on the lees in bottle.

Question 45

Where does Prosecco DOC come from?

Answer 45

Veneto in northeast Italy.

Question 46

What method is typically used to make Prosecco DOC?

Answer 46

Tank Method

Question 47

What grape variety is used to make Prosecco DOC?

Answer 47

Glera

This green-skinned grape variety has, for centuries, been grown in the Veneto and Friuli regions of Italy. Today, it’s so synonymous with the sparkling Prosecco wines it produces that it’s oftentimes referred to as ‘Prosecco’.

Question 48

In which 2 styles is Prosecco DOC typically made?

Answer 48

• Dry (Brut)
• Off-dry (Extra Dry)

Question 49

Why is Glera (Prosecco DOC) made using Tank Method?

Answer 49

Glera is a semi-aromatic grape

Semi-aromatic and aromatic grapes produce better sparkling wines when they’re allowed to show off their fruitiness, rather than being drowned out by the headier aromas of autolytic compounds liberated by the Traditional Method.

Question 50

What PDO labeling law do Champagne and Cava have in common?

Answer 50

Neither Champagne nor Cava has to have its PDO/DO/AOC status on the label.

On their labels, you will see just “Champagne” or “Cava”.

Question 51

What’s the name of the process used to manipulate the dead yeast cells into the neck of the bottle?

This is done by gradually turning the bottles from their sides until they are fully upside-down on their crown cap.

Answer 51

Riddling

Traditionally, this was done by hand! But today, many sparkling wine houses use gyropalettes, which can hold 504 bottles, to riddle their wines.

Question 52

What’s the name of the process that removes the yeast-sediment plug that’s collected in the neck of a Traditional Method bottle of sparkling wine as a result of riddling?

Answer 52

Disgorgement

The neck of the bottle is frozen so that the plug is turned into a solid mass. The crown cap is then removed and the CO₂ pressure, which built up inside the bottle, forces out the yeast plug.

Charming.

Question 53

What is meant by liqueur d’expédition?

Answer 53

A small amount of wine (usually mixed with sugar) used to top up the bottle to replace any wine that was lost during disgorgement.

The addition of wine and sugar to the Traditional Method wine after disgorgement is called the dosage.

The solution itself is the liqueur d’expédition or the dosage liqueur.

Question 54

What does the final dosage (liqueur d’expédition) do, besides top up the bottle?

Answer 54

It dictates the final sweetness level of the wine.

The more sugar in the dosage, the sweeter the final wine will be, e.g. Demi-Sec will be sweeter than Brut.

A zero dosage wine, however, has no sugar added to it at all.

Question 55

How are Traditional Method and Tank Method bottles usually enclosed?

Answer 55

With a thick mushroom cork and wire cage.

The former becomes a remarkably effective missile if uncontrolled upon removal. In fact, I once put a one-inch dent in my parents’ roof with a particularly overzealous bottle of bubbly.

Question 56

To craft a Traditional Method sparkling wine, describe the 6 steps undergone by the base wine after primary fermentation has occurred.

Answer 56

1. Base wine, yeast, and sugar are placed in individual bottles to kickstart secondary fermentation (CO₂ and ~1.5% alcohol created).
2. After secondary fermentation is completed, the dead yeast cells (lees) start to break down, creating autolytic flavors like bread, biscuit, and toast. (The longer the wine ages on the lees, the more intense the autolytic flavors.)
3. Riddling takes place, moving the dead yeast cells into the neck of the bottle, by turning bottles from their sides to upside down.
4. Disgorgement is done: the bottle neck is plunged into freezing liquid to solidify the yeast sediment. The crown cap is then removed to allow the yeast plug out.
5. Dosage is added: the bottle is topped up with wine and, most of the time, sugar which determines final sweetness.
6. The bottle is resealed.